Preheat oven to 180°C (conventional) and grease two 20cm round springform cake tins. You can line the bottom of the tin with baking paper if you wish.
In a large mixing bowl, cream together the softened butter and sugar until pale and fluffy, about 3-5 minutes. Add in the eggs one at a time, mixing well in between each.
Sift the flour into the same mixing bowl, then add spice, a pinch of salt and gently fold them into the wet mixture with a spatula. Add the milk to loosen the batter and mix until all ingredients are well incorporated.
Divide the batter evenly between the prepared cake tins, using the back of a spoon to smooth the tops over. Bake for 25 minutes or until the cake bases are golden and springy to touch.
Remove from the oven and let the cakes rest in their tin for a few minutes before transferring them on a wire rack to cool.
While the cake is cooling, prepare the cream filling and the icing. In a medium mixing bowl, add the cream, vanilla and icing sugar and whip until stiff peaks form.
